Hamhock, Red Beans, And Rice
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Hamhock, Red Beans, And Rice
  Beans    Rice  
Last updated 6/12/2012 12:59:35 AM. Recipe ID 22588. Report a problem with this recipe.
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      Title: Hamhock, red beans, and rice
      Yield: 4 Servings
 
      1 c  Chopped onions
    1/2 c  Chopped celery
      2 tb Minced garlic
      8 oz Andouille sausage, cut into
      2 oz Links
      2    Bay leaves
    1/4 ts Black pepper
      1 ts Dried thyme
    1/2 ts Cayenne
      1 ts Salt
      1    Ham hock, about 1 pound
      1 lb Red beans, soaked and
           Drained
      8    10 cups chicken stock
      2 c  Cooked white long grain rice
           Warm
           Garnish: 2 tablespoons
           Chopped green onions and
           Essence (Emeril Lagasse's Spice Mix)
           Crusty loaf of bread
 
  In a stock pot, saute the onions, celery, and garlic for 1 -2
  minutes. Add the sausage, bay leaf, black pepper, thyme, cayenne, and
  salt, saute for 2-3 minutes. Add the ham hock and beans. Cover the
  mixture with the stock. Bring up to a boil and reduce heat to a
  simmer. Cook the bean mixture for 2 hours or until the beans are
  tender. Mash 1/4 of the mixture against the side of the pot with a
  spoon. Reseason with salt and pepper if needed. Remove the ham hock
  and slice the meat off the bone. To assemble, spoon the warm rice
  onto the serving bowl. Ladle the bean mixture right over the top.
  Garnish with green onions, Essence and crusty bread.
  
  Yield: 4 servings
  




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Recipe ID 22588 (Apr 03, 2005)

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